JP2021035347A - Method for improving the shape retainability of gummi composition - Google Patents
Method for improving the shape retainability of gummi composition Download PDFInfo
- Publication number
- JP2021035347A JP2021035347A JP2019158216A JP2019158216A JP2021035347A JP 2021035347 A JP2021035347 A JP 2021035347A JP 2019158216 A JP2019158216 A JP 2019158216A JP 2019158216 A JP2019158216 A JP 2019158216A JP 2021035347 A JP2021035347 A JP 2021035347A
- Authority
- JP
- Japan
- Prior art keywords
- gummy
- sugar alcohol
- composition
- shape
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 14
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 33
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 8
- 239000000600 sorbitol Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims description 37
- 235000019698 starch Nutrition 0.000 claims description 37
- 239000008107 starch Substances 0.000 claims description 37
- 235000020357 syrup Nutrition 0.000 claims description 33
- 239000006188 syrup Substances 0.000 claims description 33
- 235000000346 sugar Nutrition 0.000 claims description 24
- 230000014759 maintenance of location Effects 0.000 claims description 18
- 150000008163 sugars Chemical class 0.000 claims description 12
- 229920001542 oligosaccharide Polymers 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 19
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000020429 malt syrup Nutrition 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000010356 sorbitol Nutrition 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 4
- -1 acidulant Substances 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 2
- 206010013642 Drooling Diseases 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- XJCCHWKNFMUJFE-CGQAXDJHSA-N Maltotriitol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@@H]([C@H](O)[C@@H](O)CO)[C@H](O)CO)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 XJCCHWKNFMUJFE-CGQAXDJHSA-N 0.000 description 2
- 208000008630 Sialorrhea Diseases 0.000 description 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000000298 Elaeagnus multiflora Species 0.000 description 1
- 235000009245 Elaeagnus multiflora Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021550 forms of sugar Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
本発明は、グミ組成物において保存安定性、詳細には保管中のグミの保型性を向上させる方法に関する。 The present invention relates to a method for improving storage stability, more specifically, the shape retention of gummy during storage in a gummy composition.
一般的に、砂糖、水あめ、ゼラチンを煮詰め、果汁やフレーバー、着色料などを加えてから、でん粉などの型に流し込んで成形されるグミ組成物は、グミキャンディとも呼ばれる人気のある菓子で、近年は各種のフレーバーや食感の多様性もあり、また、最近では低カロリー化や砂糖不使用の観点から、糖アルコールを使用したものも含め、多くの商品が販売されている。 In general, gummy compositions, which are formed by boiling sugar, water candy, and gelatin, adding fruit juice, flavor, and coloring agents, and then pouring them into a mold such as starch, are a popular confectionery called gummy candy in recent years. Has a variety of flavors and textures, and recently, from the viewpoint of low calorie and sugar-free, many products including those using sugar alcohol are on sale.
グミ組成物は、型の形状によって、果物の形や動物の形など、様々な形状が表現でき、その形状は小さな子供にも好まれる要素となっている。しかし、このようにさまざまな形状へ成形したとしても、流通時や小売店での倉庫保管の間の温度の影響で溶解などによる形のだれや変形などの形状維持性の問題、つまり保型性が課題であった。 The gummy composition can express various shapes such as fruit shape and animal shape depending on the shape of the mold, and the shape is an element preferred by small children. However, even if it is molded into various shapes in this way, there is a problem of shape retention such as shape drooling and deformation due to melting due to the influence of temperature during distribution and warehouse storage at retail stores, that is, shape retention. Was an issue.
このような課題に対しては、グミの水分を一定以下とするなど水分量を調節することで形状を維持する手段が一般的である。しかし、食感や味について、バラエティに富んだ商品を開発するには、水分以外の調整法も望まれている。 To solve such a problem, a means for maintaining the shape by adjusting the amount of water such as keeping the water content of Gumi below a certain level is common. However, in order to develop a variety of products in terms of texture and taste, adjustment methods other than moisture are also desired.
そのため、新しい提案としては、グミ組成物本体をコラーゲンケーシングに内包することで離水や表面の溶解を抑えて高水分含有を可能とする技術が開示されている（特許文献１）。 Therefore, as a new proposal, a technique is disclosed in which the main body of the gummy composition is encapsulated in a collagen casing to suppress water separation and surface dissolution and enable a high water content (Patent Document 1).
また、微結晶性皮膜を外周部とし内部に非結晶性状態非結晶性状態である水分を多く含む中心部を持つ特殊なグミ組成物として、特定の糖アルコールとグリセリンを用いてグミ組成物の水分活性を減少させ、保存性を向上させたグミ組成物も開示されている（特許文献２）。 Further, as a special gummy composition having a microcrystalline film as an outer peripheral portion and a central portion containing a large amount of water in a non-crystalline state and a non-crystalline state inside, a gummy composition using a specific sugar alcohol and glycerin. A gummy composition having reduced water activity and improved storage stability has also been disclosed (Patent Document 2).
さらに糖アルコールを用いたグミキャンディとして、べたつきを抑え、従来のグミキャンディのようなチューイング性と、噛み応えのある硬さを有するシュガーレスのハードグミキャンディについても開示されている（特許文献３）。しかし、これらのグミ組成物においては、形状の維持や保型性についての言及はない。 Further, as a gummy candy using sugar alcohol, a sugarless hard gummy candy that suppresses stickiness, has chewing property similar to that of a conventional gummy candy, and has a chewy hardness is also disclosed (Patent Document 3). However, in these gummy compositions, there is no mention of shape maintenance or shape retention.
本発明の目的は、グミ組成物において、簡便な方法で、保管時の形状を維持し、保型性を向上する方法を提供することにある。 An object of the present invention is to provide a method for maintaining a shape at the time of storage and improving shape retention in a gummy composition by a simple method.
本発明者は、グミ組成物において、水あめを一定量以下とすること、さらには、水あめに替えて糖アルコールを使用することで、保型性が向上できることを見出し、本発明を完成させるに至った。 The present inventor has found that the shape retention can be improved by reducing the amount of starch syrup to a certain amount or less in the gummy composition and further using sugar alcohol instead of starch syrup, and has completed the present invention. It was.
すなわち、本発明は第一に、グミ組成物において、水あめの含有量をグミ組成物の固形分質量の３０％以下とすることを特徴とする、グミ組成物の保型性を向上させる方法である。
第二に、グミ組成物において、糖アルコールの含有量を固形分質量の３０%以上とすることを特徴とする、上記第一に記載の方法である。
第三に、前記糖アルコールが、ソルビトールと4糖以上のオリゴ糖アルコールが合わせて４０％以下の組成の糖アルコールであることを特徴とする上記第二に記載の方法である。
That is, the present invention is firstly a method for improving the shape retention of a gummy composition, which comprises setting the content of starch syrup to 30% or less of the solid content mass of the gummy composition. is there.
Secondly, the method according to the first aspect described above, wherein the content of the sugar alcohol in the gummy composition is 30% or more of the solid content mass.
Thirdly, the method according to the second aspect, wherein the sugar alcohol is a sugar alcohol having a composition of 40% or less of sorbitol and oligosaccharide alcohol having 4 or more sugars in total.
本発明によれば、簡便にグミ組成物の保型性を向上し保存安定性を高めることができる。 According to the present invention, the shape retention of the gummy composition can be easily improved and the storage stability can be improved.
本発明のグミ組成物とは、砂糖やその他の糖類・糖質、ゲル化剤とを含み、これらを加熱溶解させ、必要に応じて、果汁・香料・酸味料・着色料等も混合して得られる組成物であって、特にこれを型に流し込み固化させた組成物をいい、一般にはゼリー菓子の一種であるグミ菓子として用い得る。ゲル化剤としては、一般的にグミ組成物に用いられるものであればいずれでもよく、例えば、ゼラチンやペクチン、寒天、アラビアガム、カラギーナン、ジェランガム、プルランなどがあげられる。型としては、形状を任意に変えやすいスターチモールドのほか、シリコンやプラスチックを成型したシリコンモールドやプラスチックモールドを用いてもよく、ドーム状や各種の造形を施した形状の型を用いてよい。また、得られたグミ組成物は型から外された後に、付着防止のためオイルや食用ワックスでコーティングをしたり、味付けのためにグミ表面に砂糖や酸味料をまぶしたりしてもよい。 The gummy composition of the present invention contains sugar, other sugars / sugars, and a gelling agent, which are melted by heating, and if necessary, fruit juice, fragrance, acidulant, coloring agent, etc. are mixed. The obtained composition, particularly a composition obtained by pouring this into a mold and solidifying it, can be generally used as a gummy confectionery which is a kind of jelly confectionery. The gelling agent may be any one generally used for gummy compositions, and examples thereof include gelatin, pectin, agar, gum arabic, carrageenan, gellan gum, and pullulan. As the mold, in addition to the starch mold whose shape can be easily changed, a silicon mold or a plastic mold obtained by molding silicon or plastic may be used, and a dome-shaped mold or a mold having various shapes may be used. Further, after the obtained gummy composition is removed from the mold, it may be coated with oil or edible wax to prevent adhesion, or the surface of the gummy may be sprinkled with sugar or an acidulant for seasoning.
本発明のグミ組成物は、水あめを含有する一般的なグミ組成物と比べて水あめの含有量が少ないことが特徴である。詳細には、従来のグミ組成物は全体の約半量が水あめであるところ、水あめをグミ組成物全体の３０％以下とすると形状が維持しやすくなる。なお、水あめを全く配合しなくてもよい。ここで、水あめとは、でんぷんを酸または酵素で分解し、脱色・脱塩したのち固形分濃度約７５％程度まで濃縮されたグルコースや麦芽糖（マルトース）、オリゴ糖を含有する液状のシロップを指す。本発明のグミ組成物が水あめを含有する場合、水あめとしてはオリゴ糖含有量が多いものほど本発明の効果を顕著に得ることができる 。 The gummy composition of the present invention is characterized in that the content of starch syrup is smaller than that of a general gummy composition containing starch syrup. Specifically, in the conventional gummy composition, about half of the whole is starch syrup, but when the starch syrup is 30% or less of the whole gummy composition, the shape can be easily maintained. It is not necessary to add starch syrup at all. Here, starch syrup refers to a liquid syrup containing glucose, maltose, or oligosaccharide, which is obtained by decomposing starch with an acid or an enzyme, decolorizing and desalting it, and then concentrating it to a solid content concentration of about 75%. .. When the gummy composition of the present invention contains starch syrup, the higher the oligosaccharide content of the starch syrup, the more remarkable the effect of the present invention can be obtained.
しかし従来のグミ組成物における主要成分である水あめは、単にその量を減らすと、相対的にゼラチンの量が増え、弾力や噛み心地などが大きく変化してしまうため、何らかの成分で減量した水あめの代替をする必要がある。そこで、砂糖を増量させたり、トレハロースやフラクトースなどの糖類を用いてもよいが、たとえば、グミ組成物に用いる糖類を砂糖のみとした場合、経時的に砂糖の結晶が析出し、グミとしての食感が悪化したり、形状が悪くなったりする。水あめは、砂糖の結晶析出防止には有効であるが、形状の維持には減量することが良く、代替物としては食物繊維や糖アルコールなどの炭水化物を用いることが良い。さらに好ましくは糖アルコールを用いると、水あめを使用した場合と近いグミ組成物を得ることができ、保型性を向上させることもできるという利点がある。なお、糖アルコールとともに砂糖を使用すると、水あめを減量した場合でも、味の変化が少なく、影響が少ないものとなるため好ましい。 However, if the amount of starch syrup, which is the main component of the conventional gummy composition, is simply reduced, the amount of gelatin will increase relatively, and the elasticity and chewing comfort will change significantly. Need to substitute. Therefore, the amount of sugar may be increased, or sugars such as trehalose and fructose may be used. However, for example, when sugar is the only sugar used in the gummy composition, sugar crystals are precipitated over time and the food as gummy candies. The feeling deteriorates or the shape deteriorates. Although starch syrup is effective in preventing the precipitation of sugar crystals, it is preferable to reduce the weight in order to maintain the shape, and it is preferable to use carbohydrates such as dietary fiber and sugar alcohol as an alternative. More preferably, when sugar alcohol is used, there is an advantage that a gummy composition similar to that when starch syrup is used can be obtained, and the shape retention can be improved. It is preferable to use sugar together with sugar alcohol because even if the amount of starch syrup is reduced, the change in taste is small and the effect is small.
本発明で用いられる糖アルコールは、還元末端を持つ糖を、従来公知の方法で水素添加することにより調製される低カロリー、非齲蝕性の甘味料であり、一例としてソルビトール、キシリトール、エリスリトール、マルチトール、イソマルチトール、マルトトリイトール、イソマルトトリイトール、パニトールや各種の４糖以上のオリゴ糖アルコール、これらの混合物である還元麦芽糖水飴や還元でん粉糖化物が挙げられる。いずれの糖アルコールも液体状・シロップ状、粉末状など様々な形態の糖アルコールが使用可能である。この中でも特にマルチトールやマルトトリイトールが好ましく、マルチトールやマルトトリイトールを主要成分とする還元でん粉糖化物を用いるとグミ組成物の物性が、より水あめを用いた場合と近くなり好ましい。 The sugar alcohol used in the present invention is a low-calorie, non-cariogenic sweetener prepared by hydrogenating a sugar having a reducing end by a conventionally known method, and for example, sorbitol, xylitol, erythritol, and maltitol. Examples thereof include toll, isomaltitol, maltitol, isomaltitol, panitol, various oligosaccharide alcohols having four or more sugars, reduced maltose syrup and reduced starch saccharified product which are mixtures thereof. As any of the sugar alcohols, various forms of sugar alcohols such as liquid, syrup, and powder can be used. Of these, maltitol and maltotriitol are particularly preferable, and when a reduced starch saccharified product containing maltitol or maltotriitol as a main component is used, the physical characteristics of the gummy composition become closer to those when starch syrup is used, which is preferable.
糖アルコールを使用する場合は、減量した水あめの量をそのまま置換してもよいし、減量した水あめの一部を糖アルコールとし、残りは他の糖類や食物繊維などを用いてもよい。糖アルコールをグミ組成物全体の３０％以上となるように含有させると、保型性と従来のグミ組成物の物性の近さから好ましいものとなる。さらに、糖アルコールの中でもソルビトールが多い場合は、保型性が悪くなりやすくなり、また、4糖以上のオリゴ糖アルコールが多い場合は、その粘度によりグミの製造時のグミ原料液のハンドリングが悪くなるため、使用する糖アルコールが、ソルビトールと4糖以上のオリゴ糖アルコールが合わせて４０％以下の組成である糖アルコールを用いると保型性の向上において、より好ましい。 When sugar alcohol is used, the amount of reduced starch syrup may be replaced as it is, or a part of the reduced starch syrup may be used as sugar alcohol and the rest may be used with other sugars, dietary fiber, or the like. When sugar alcohol is contained so as to be 30% or more of the whole gummy composition, it is preferable from the viewpoint of shape retention and closeness of physical properties of the conventional gummy composition. Furthermore, if there is a large amount of sorbitol among the sugar alcohols, the shape retention tends to deteriorate, and if there is a large amount of oligosaccharide alcohols of 4 sugars or more, the handling of the gummy raw material liquid during the production of gummy is poor due to its viscosity. Therefore, it is more preferable to use a sugar alcohol having a composition of 40% or less of sorbitol and an oligosaccharide alcohol having 4 or more sugars in total in order to improve the shape retention.
糖アルコールは市販品を用いてもよいし、還元でん粉糖化物や各種の糖アルコールを所望の組成となるよう混合して作成してもよい。 As the sugar alcohol, a commercially available product may be used, or a reduced starch saccharified product or various sugar alcohols may be mixed to obtain a desired composition.
なお、本発明において、水あめや糖アルコールの重量および重量％は、すべて固形分質量であらわされる。水あめや液状の糖アルコールを用いた場合は、固形分量を計算して用い、水分は本発明において考慮しない。 In the present invention, the weight and% by weight of starch syrup and sugar alcohol are all represented by the mass of solid content. When starch syrup or liquid sugar alcohol is used, the solid content is calculated and used, and water is not considered in the present invention.
本発明における、保型性の向上は、グミ組成物の形状が製造時のまま維持されやすくなることを指し、詳細には、グミの表面の溶解が起こったり、形状全体がだれて全体に高さがなくなり水平方向に広がってきたりする状態を抑制できることをいう。 In the present invention, the improvement of the shape retention means that the shape of the gummy composition can be easily maintained as it is at the time of manufacture. It means that it is possible to suppress the state where it disappears and spreads in the horizontal direction.
以下に本発明について実施例を挙げて具体的に説明するが、本発明はこれらの例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.
なお、以下の実施例で用いた水あめは日本食品化工社製のＭＣ−５５を用いた。また、使用した糖アルコールとしては、すべて市販の還元でん粉糖化物を用い、ソルビトールと４糖以上のオリゴ糖アルコールの含有量は実施例の中で示した。 As the starch syrup used in the following examples, MC-55 manufactured by Nihon Shokuhin Kako Co., Ltd. was used. As the sugar alcohols used, all commercially available reduced starch saccharified products were used, and the contents of sorbitol and oligosaccharide alcohols having 4 or more sugars were shown in Examples.
表１の配合により、水あめを減量したグミ組成物（実施例１）および水あめを全く含まないグミ組成物（実施例２）を試作し、水あめを用いた基準例とともに保管試験を行った。グミ組成物の製法としては常法に従い、砂糖、水あめ、糖アルコールなどの糖質を混合してＢｒｉｘ８５〜９０程度まで煮詰め、そこに６０℃のお湯で膨潤させたゼラチン、酸味料、香料を添加したのち、Ｂｒｉｘ７８程度となるよう加水し調製したグミ液を、スターチモールドに流し入れ、室温にて１８〜２４時間放置後取り出したものを実施品として保管試験に供した。なお、スターチモールドは直径２ｃｍのドーム状の形状とした。 A gummy composition (Example 1) in which the amount of starch syrup was reduced and a gummy composition (Example 2) containing no starch syrup were prototyped according to the formulation shown in Table 1, and a storage test was conducted together with a standard example using starch syrup. As a method for producing the gummy composition, sugar, water candy, sugar alcohol and other sugars are mixed and boiled down to about Brix 85 to 90, and gelatin, acidulant and fragrance swelled in hot water at 60 ° C. are added to the mixture. Then, the gummy candy prepared by adding water to about Brix 78 was poured into a starch mold, left at room temperature for 18 to 24 hours, and then taken out and subjected to a storage test as an actual product. The starch mold had a dome shape with a diameter of 2 cm.
保管試験は、それぞれの配合のグミ組成物をプラスチックシャーレの上に３個のせ、それらを湿度の影響を受けないようにアルミ袋に入れて、４０℃で２８日間保存し、状態を確認した。そして、保管後の状態として、どの程度の形状変化が起きているかを、シャーレ上でのグミ組成物の広がりによって確認した。グミの保存中に形状が変化する場合、グミ組成物の高さがなくなり、シャーレ上でグミが水平面に広がるため、保管前のシャーレ上のグミを真上から観察してシャーレ上のグミ面積を測定し、これを基準（１００）とし、保存後のグミについて同様に面積を測定して相対値であらわした。なお、基準例についても同様の保管試験を行い、実施例と比較した。
また、保管試験前後の基準例と、実施例２のシャーレ上のグミ組成物の外観を示す写真を図１に示す
In the storage test, three gummy compositions of each formulation were placed on a plastic petri dish, placed in an aluminum bag so as not to be affected by humidity, and stored at 40 ° C. for 28 days to check the condition. Then, it was confirmed by the spread of the gummy composition on the petri dish how much the shape change occurred as the state after storage. If the shape of the gummy changes during storage, the height of the gummy composition disappears and the gummy spreads on the horizontal plane on the petri dish. The gummy candies were measured and used as a reference (100), and the area of the gummy candies after storage was measured in the same manner and expressed as a relative value. The same storage test was performed on the reference example and compared with the example.
In addition, FIG. 1 shows a reference example before and after the storage test and a photograph showing the appearance of the gummy composition on the petri dish of Example 2.
使用した糖アルコールごとに、保管試験の結果を、表２に示した。 The results of the storage test for each sugar alcohol used are shown in Table 2.
上記の結果から、グミ組成物において、水あめを減量することにより保存時の形状のだれが抑えられ、保型性が向上していることが明らかであった。また、水あめの代替として糖アルコールを用いた場合、その糖組成によって保型性に違いがあり、ソルビトールと４糖以上のオリゴ糖アルコールの合計が少ない糖アルコールのほうが、保型性が向上していた。 From the above results, it was clarified that in the gummy composition, by reducing the amount of starch syrup, drooling of the shape at the time of storage was suppressed and the shape retention was improved. In addition, when sugar alcohol is used as a substitute for starch syrup, there is a difference in shape retention depending on the sugar composition, and sugar alcohol with a small total of sorbitol and oligosaccharide alcohol with 4 or more sugars has improved shape retention. It was.
以上のことから、本発明によれば、グミ組成物において、グミ組成物中の水あめを減量することにより、保型性を向上することができる。 From the above, according to the present invention, in the gummy composition, the shape retention can be improved by reducing the amount of starch syrup in the gummy composition.
Claims (3)
The method according to claim 2, wherein the sugar alcohol is a sugar alcohol having a composition of 40% or less of sorbitol and oligosaccharide alcohol having 4 or more sugars in total.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019158216A JP2021035347A (en) | 2019-08-30 | 2019-08-30 | Method for improving the shape retainability of gummi composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019158216A JP2021035347A (en) | 2019-08-30 | 2019-08-30 | Method for improving the shape retainability of gummi composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2021035347A true JP2021035347A (en) | 2021-03-04 |
Family
ID=74716191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019158216A Pending JP2021035347A (en) | 2019-08-30 | 2019-08-30 | Method for improving the shape retainability of gummi composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2021035347A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH089901A (en) * | 1994-07-05 | 1996-01-16 | Japan Tobacco Inc | Edible gelatin gel capable of being stored for long period |
| JPH09191838A (en) * | 1995-11-15 | 1997-07-29 | Japan Tobacco Inc | Coated jelly and its production |
| JPH11127786A (en) * | 1997-10-31 | 1999-05-18 | Japan Tobacco Inc | Production of jelly cake and jelly cake |
| JP2007029018A (en) * | 2005-07-28 | 2007-02-08 | Meiji Seika Kaisha Ltd | Sugar film coated jelly confectionery and method for producing the same |
| US20130267608A1 (en) * | 2012-04-05 | 2013-10-10 | Gavis Pharmaceuticals, Llc | Solid, edible, chewable laxative composition |
-
2019
- 2019-08-30 JP JP2019158216A patent/JP2021035347A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH089901A (en) * | 1994-07-05 | 1996-01-16 | Japan Tobacco Inc | Edible gelatin gel capable of being stored for long period |
| JPH09191838A (en) * | 1995-11-15 | 1997-07-29 | Japan Tobacco Inc | Coated jelly and its production |
| JPH11127786A (en) * | 1997-10-31 | 1999-05-18 | Japan Tobacco Inc | Production of jelly cake and jelly cake |
| JP2007029018A (en) * | 2005-07-28 | 2007-02-08 | Meiji Seika Kaisha Ltd | Sugar film coated jelly confectionery and method for producing the same |
| US20130267608A1 (en) * | 2012-04-05 | 2013-10-10 | Gavis Pharmaceuticals, Llc | Solid, edible, chewable laxative composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100923537B1 (en) | Composition of Sugar-free jelly using gelatin | |
| JP6473174B2 (en) | Chewy candy containing highly branched starch (HBS) and method for providing the same | |
| CN102083322A (en) | Sugar free polyol confectionery and methods of making same | |
| JPS60227638A (en) | Extrusion molded sugar confectionery | |
| CN104918500B (en) | Non- cariogenicity jelly candy | |
| CN103153089A (en) | Gumdrops with fluid filling and method of obtaining them | |
| JP5729113B2 (en) | Sugarless hard gummy candy and method for producing the same | |
| JP3630900B2 (en) | Gummy candy composition | |
| JP2009039064A (en) | Soft candy and method for producing the same | |
| EP0720819A2 (en) | Sugarless boiled candy and process for making the same | |
| JP2021035347A (en) | Method for improving the shape retainability of gummi composition | |
| JP5760509B2 (en) | Sugarless hard gummy candy | |
| JP2000316479A (en) | Hardened sugar-coated layer and its production | |
| EP3928629A2 (en) | Composition for preparing candy | |
| JP2000166477A (en) | Production of jelly cake | |
| JP2010273595A (en) | Method for producing aerated sugar-coated gummi candy | |
| JP4459065B2 (en) | Gummy-like foods that do not contain gelatin and coating products centered on them | |
| JP7120738B2 (en) | Highly sour soft candy and method for producing the same | |
| JP5614151B2 (en) | Sugarless hard gummy candy | |
| JP5906737B2 (en) | Hard gummy candy | |
| JP2023146708A (en) | Canele like confectionery and production method of the same | |
| CN115734712A (en) | Soft candy added with food materials | |
| JPH10191903A (en) | Coating jelly and production thereof | |
| JP2014226080A (en) | Hard candy | |
| JP2015047118A (en) | Gummy candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220804 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230718 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230829 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20231020 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231227 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20240312 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240612 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20240620 |